Domaine Rimbert

Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly twenty-five years ago and managed the vineyards at Château de Flaugergues for five years until he saved up enough money to purchase his first parcels of gnarled ancient vine Carignan that had been nurtured in schist-laden soils for the better part of the last century. Today, Jean-Marie has 20 hectares spread amongst 40 diverse parcels each with different soil compositions and expositions. Berlou has the highest elevation in all of the St. Chinian AOC and is the only place in the region that possesses schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment and his wines reflect all of the natural beauty, depth and flavor originating from those vines. The wines Jean-Marie crafts are a passionate testament to this region’s multi-dimensionality and ever-expanding potential.

Vinification Method: Grapes are hand-harvested and destemmed before they are gently pressed. Only indigenous yeasts are used, and the different varieties are fermented separately in different tanks. One third of the cuvee is aged in old oak before the final wine is blended. The wine is bottled using gravity and undergoes slight filtration.

Tasting Note: Ruby in the glass with shimmering highlights. The nose is redolent with red and black fruit scents; cherry cordial, blueberry jam and crushed stones that are backed by a slight suggestion of black olive and hummus. The palate is elegant and generous with loads of elegant red and black fruit flavors steeped in dynamic mineral-infused cocoa tones.

Vinification Method: Grapes are hand-harvested and destemmed before they are gently pressed. Only indigenous yeasts are used, the varieties are fermented separately in tanks before the final wine is blended. The wine is bottled using gravity and undergoes a slight filtration.

Tasting Note: Ruby in the glass with purple highlights. The nose is packed with crushed red berry, plum, blueberry and notes of saddle leather backed by crushed stones. The palate is supple as it delivers red and black fruit flavors backed by silken minerality and a deft touch of acidity.

Vinification Method: The “Tan Little Pig” is made from grapes harvested at their maximum ripeness and immediately destemmed. They are gently crushed and the juice is fermented with natural yeast. The skins are removed from the vats 36 hours after pressing, lending this rosé its beautifully intense pink color. The wine rests in stainless steel in a cellar that is half-buried into the earth so that the temperature of the winery is naturally regulated. It undergoes a light ﬁltering when bottled on site.

Vinification Method: Grapes are hand-harvested and fermented whole cluster. Only indigenous yeasts are used. The wine spends 6 months in old neutral barrels.

The Carignator parcel is a unique plot of land that undulates in several different directions. This makes the plot impossible to plow, thus it is teaming with wild grasses. In fact one worker once tried to use a tractor in the plot and was almost killed as the tractor began to topple over! When Jean-Marie acquired this plot, all his neighbors told him to rip up the vines and straighten them out, but Jean-Marie, recognizing the beauty and power of these incredibly old vines, was determined to make something of beauty from this parcel.

Cousin Oscar is a fun, summer, thirst-quenching red Jean-Marie made for fun. Its label is a combination of designs Jean-Marie put together from 50’s magazines. He named the wine after his girlfriend’s cousin (Oscar) who is apparently irresistable to the ladies.

Vinification Method: Grapes are hand harvested, and fermented traditionally with indigenous yeast. The wine spends 12 months of elevage in 400 liter wooden tanks and is bottled unfined, unfiltered, and with a small addition of sulfur.